{"title":"通过发芽提高谷物和豆类的营养品质","authors":"Ayşe Seda Şenlik, Derya Alkan","doi":"10.17221/44/2023-cjfs","DOIUrl":null,"url":null,"abstract":"<br>Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":1.2000,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving the nutritional quality of cereals and legumes by germination\",\"authors\":\"Ayşe Seda Şenlik, Derya Alkan\",\"doi\":\"10.17221/44/2023-cjfs\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<br>Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.\",\"PeriodicalId\":10882,\"journal\":{\"name\":\"Czech Journal of Food Sciences\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2023-10-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Czech Journal of Food Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17221/44/2023-cjfs\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Czech Journal of Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17221/44/2023-cjfs","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
谷物和豆类谷物发芽toÂ提高他们的营养和感官品质。本研究考察了对ofÂ发芽onÂ一些谷物和豆类生长的理化性质ofÂ的影响inÂ土耳其。AtÂ末ofÂ萌发48 h和96 h at 24± 1 Â℃，测定萌发后籽粒的碳水化合物、蛋白质、脂肪、膳食纤维、干物质、灰分、总酚含量、抗氧化能力和颜色分析ofÂ。结果表明，萌发过程提高了酚类物质含量ofÂ所有样品。豆科种子对2,2-二苯基-1-吡啶酰肼(DPPH)自由基的清除能力随着萌发而显著增强。萌发过程显著降低了样品的总碳水化合物含量ofÂ。ofÂ大麦和玉米的蛋白质含量显著降低，特别是byÂ萌发48 h ofÂ后蛋白质含量降低。籽粒脂质含量ofÂ降低asÂ发芽进展。ItÂ可能beÂ建议toÂ改善功能特性ofÂ谷物和豆类byÂ发芽及其使用inÂ食品工业。
Improving the nutritional quality of cereals and legumes by germination
Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.
期刊介绍：
Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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